Easy Cape Gooseberry Almond Cake
Easy Cape Gooseberry Almond Cake - a delicious, egg-free cake full of juicy gooseberries and almonds. A wonderful tea-time treat that comes together super quickly.
Servings: 8 servings
Calories: 242kcal
Ingredients
- 1 cup Wholewheat flour
- 1.5 tsp Baking powder
- 1/4 tsp Baking soda
- 1/8 tsp Salt
- 1/2 cup Almond meal
- 1/2 cup Raw sugar
- 2/3 cup Greek yogurt, plain
- 1/3 cup Olive oil
- 1 tsp Vanilla extract
- 20-25 Cape Gooseberries, quartered
- 1 tsp Fresh Thyme leaves
Topping
- Cape Gooseberries quartered and Sliced Almonds
Instructions
- Preheat your oven to 180C. Grease a 6" cake tin very well.
- Sift the wholewheat flour, baking soda, baking powder and salt in a large bowl. Mix in the almond meal and raw sugar.
- In a separate small bowl, whisk together the olive oil, Greek yogurt, and vanilla extract.
- Pour the wet ingredients into the dry ingredients.
- Fold in the gooseberries and thyme. This is a thick batter.
- Scrape the batter into the prepared pan. Sprinkle some additional gooseberries and sliced almonds on top.
- Bake for 50-55 minutes or until a skewer inserted in the center comes out clean. If your cake is browning too fast from the top, cover loosely with a piece of foil.
- Once the cake is baked, wait for 10-15 before turning it out. Turn it out on a cooling rack. Let cool completely.
- Serve warm or at room temperature. Enjoy!
- This cake will stay well for 2-3 days in the refrigerator in an airtight container.
Nutrition
Serving: 1 Serving | Calories: 242kcal | Carbohydrates: 27g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.001g | Cholesterol: 1mg | Sodium: 157mg | Potassium: 47mg | Fiber: 1g | Sugar: 13g | Vitamin A: 13IU | Vitamin C: 0.4mg | Calcium: 83mg | Iron: 1mg